Butternut Pumpkin Pies

Ingredients

• 250g (1 2/3 cups) plain flour
• 180g butter, chilled, chopped
• 60ml (1/4 cup) iced water
• 1kg Butternut pumpkin, peeled, seeded, coarsely chopped
• 2 eggs
• 160ml (2/3 cup) thickened cream
• 155g (3/4 cup, firmly packed) brown sugar
• Caster sugar, to dust
• Ground cinnamon, to dust
• Double cream, to serve

Method

1. Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add the water. Process until the mixture comes together. Turn pastry onto a lightly floured surface. Roll out until 5mm thick. Use an 8.5cm-diameter pastry cutter to cut 24 discs from pastry, re-rolling if necessary. Line twenty-four 80ml (1/3-cup) capacity muffin pans with pastry discs. Place in the fridge for 30 minutes to rest.
2. Meanwhile, place pumpkin in a saucepan. Add just enough water to cover. Bring to boil over high heat. Reduce heat to medium-high and simmer for 6-8 minutes or until just tender. Drain. Return to the pan and mash until smooth. Set aside to cool completely.
3. Preheat oven to 180°C. Whisk the eggs and cream in a bowl. Whisk in sugar and pumpkin until just combined. Divide pumpkin mixture among pastry cases. Bake for 20-25 minutes or until just set. Set aside to cool slightly. Dust with sugar and cinnamon. Serve with cream.

Notes

• 
  More ideas: Bake chopped pumpkin, garlic, onion and cherry tomatoes until soft. Stir into cooked pasta. Add feta and top with basil. For a tasty snack, place pumpkin seeds in a pan of water. Bring to boil. Simmer for 10 minutes. Drain. Spread on a baking tray. Drizzle over oil and roast in oven at 180C for 20 minutes.